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Found 5 results

  1. Schizosaccharomyces pombe

    Anyone had any experience using Schizosaccharomyces pombe? Anyone know where to source it? I'm curious to try a few experiments!
  2. fermentation

    Hello, I have a fermentation predicament I was hoping that someone might be able to shed some light on. So I wanted to try and make a base for my Gin. The plan was to make 1000 liters/265 gallons with a mash bill of 225kg / 500lbs of malted barley, 50kg / 110lbs of malted wheat and 25kg / 55lbs of malted rye. Cooking times and temps were no different then when I make a beer. Before I went over to the boil my SG was 1.070. I boiled for only 10 mins and then into the fermenter it went. I cooled it down to about 14c / 57f. Normally a beer wouldn't be that cold but its winter down here in Chile and the tap water through the heat exchanger was super cold. I want to try a new yeast. It's supposed to be this "super yeast" because it will ferment at temps ranging from 10-25c / 50-77f and an alcohol tolerance of 16% or more. It is called EC-1118 and I pitch 500grams although I only really needed 250g....according to the packaging. The tank temp stayed around 14c / 57f for a week. After a week the bubbling had stopped. I checked the SG and I was at 1.024 or 6%abv. I was hoping the super yeast would be giving me 9%... So, blew CO2 into the bottom of the tank to pick up all the yeast that had settled, heated the tank up to a temp of 18c / 64f and let it sit for another week. The temp eventually went back down but never got below 10c / 50f. Today, a week later I checked the SG and I'm still at 1.024. The yeast is known to work at temps ranging from 10-25c / 50-77f so I don't get it. Does anyone have any experience with EC-1118 or any ideas to what might have happened? Also, How would I go about restarting it? EC-1118 is a "killer yeast" which I have never used before, but it's supposed to kill other yeast that might be present. So, I'm thinking it could be an issue if I pitch another yeast strain... What do you think? Thanks in advance!
  3. Looking for some kluyveromyces fragilis/marxianus to process some whey. Does anyone have some, or know where to source? I just need a little, I can culture it :-) Thanks! Dan
  4. Keeping Fermenters Warm

    How are you keeping your fermentors warm during this cold winter? Most yeasts are effective at temps between 68° and 88° so with temperatures in the sub 20 range I am concerned about slowing down or stopping fermentation.
  5. We are closing out our stocks of Fermentis Red Star Yeast which is a great yeast for producing bourbon, rye whisky, malt whisky, etc... The yeast is packaged in 10 kg sachets and each is available for $85 (+ shipping) which equates to $3.86 per pound. If you have been buying this yeast in the small, 500 gram packets, this pricing offers a substantial savings as this would equate to only .$ 4.25 per 500 grams! With careful handling and cool storage, this yeast may be repackaged for batch use. This is a one time, fixed sale price, no additional discounts are available. Spec sheet is attached to this posting. Contact: Eric Watson AlBevCon LLC craftbrewfreak@yahoo.com Fermentis Red Star Whisky Yeast.pdf
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